Brussels Sprouts
(Brassica oleracea, var. gemmifera)

Varieties

The principal one is Jade E. Other commercial plantings are Lunet, Oliver, Silverstar YT and Valiant.

Buying and Storing

Look for fresh, unfaded green color with no sign of yellowing. The heads should be dense and firm, the leaves unwilted. Smaller ones are said to have the best flavor.

To keep for up to 2 weeks in refrigerator crisper, loosely wrap in paper towel, place inside a plastic bag.

Preparing and Cooking

Thoroughly soak in cold water and drain before using. Remove any discoloured or damaged outer leaves and trim stem ends. Scoring lightly with an "X" will promote even cooking.

They may be steamed, boiled, microwaved or stir-fried. Don't cook too long - it's important to stop the cooking process before you can detect a sulphurous smell.

You can also cream them, serve with melted butter and splash of lemon juice, or enhance with almonds, buttered bread crumbs or a cheese sauce.

Combining Brussels sprouts with chestnuts alongside turkey is a holiday favorite in England.

Brussels sprouts can also be included in vegetable soups, stir-frys and, grated raw, in salads.

Nutrition

An excellent source of Vitamin C, a good source of folacin and a source of Vitamin A, potassium and fibre. One serving (1/2 cup cooked) contains 32 calories.

History

The vegetable may have been given its name from the fact it was sold in Brussels' markets in the 1200's. But it didn't catch on until much later.

By the late 18th century, it was being cultivated in England and France. The third president of the United States, Thomas Jefferson, introduced Brussels sprouts to North America in 1812.

Today it's grown in Ontario, across Europe and in Australia.

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